The Good Juice It’s the time of year when the farmer’s markets are brimming over with the best fruit and vegetables of the season; root vegetables, wild mushrooms, apples, pears and winter greens. It’s also the time of year when you remember that you have a working oven in your kitchen for roasting the bounty. Dinners tend to be a little more comforting as the temperature dips and our taste in wine drifts from white to red. This month’s recipe for Braised Lamb Shank has been provided by one of Canada’s best chefs... Anthony Walsh of Canoe. I urge you to try this dish over the course of a lazy weekend. 2006 Coriole Lloyd Reserve Shiraz From vines planted in 1919 the Lloyd Shiraz is justifiably one of Australia’s great wines. The nose displays dark blackberry flavours with chocolate, licorice and soy. The wine is, without doubt one for the cellar but can be drunk with great pleasure now. 96 points, James Halliday’s Australian Wine Companion (6 Packs) $51.95 2005 Keenan Winery Cabernet Sauvignon 100% Cabernet from The Spring Mountain district in Napa Valley, the wine shows well with ripe raspberries, blueberries and kirsch interwoven with spicy oak and earth undertones. A long distinguished finish in the mouth. “Keenan’s wines go from strength to strength , “ Robert Parker. 92 points Wine Enthusiast. (6 Packs) $64.95 2005 Chateau Le Bonnat Red Graves This classic Bordeaux comes from the top 2005 vintage. The wine shows its pedigree straight from the get-go. Dense black fruit flavours couple with a smooth oak influenced texture, licorice and an earthy richness make this perfect for drinking over the next 5 years. Great Value from a stellar vintage. $23.95 2007 Chateau Le Bonnat White Graves White Bordeaux is a bit of a rarity in this market. A classic blend of mostly Semillon with Sauvignon Blanc, the wine spends 9 months in oak barrels before its release . The wine is capable of ageing for another 5-6 years at which point it will display nuances of honey and lime zest. Drink this with soft goat cheese and rich fish dishes. $23.95 2007 Domaine Antolino Brongo Cryomalus Ice Cider Crafted in Quebec by two very passionate brothers, the iced cider -- which tastes eerily like a top Sauternes -- is produced from five different varieties (McIntosh, Cortland, Lobo, Spartan and Empire). After harvest the apples are left on pallets and allowed to freeze. Only when they have reached the desired degree are they pressed. The wine has been a great hit with the top restaurants in town (Canoe, One, Jamie Kennedy and Auberge du Pommier) where the savvy sommelier’s are serving it with cured meats, soft cheese, foie gras and deserts. A great fall winter sipper. (6 Packs) $36.95 375ml Going Going Gone...Bin ends 2007 Maverick Twins Shiraz Maverick is a start-up winery from the Barossa Valley with big ambitions. This wine leaps from the glass, with massive aromas of ripe black raspberries, menthol, graphite, violets, spice and soy all delivered with a texture not unlike dense cream. The wine will age gracefully for a decade but also drinks like a dream now. “One of the best 10 new wineries in Australia” James Halliday’s Australian Wine Companion. (9 Six packs available) $25.95 2008 Coriole Chenin Blanc Mclaren Vale In 1977, Coriole selected Chenin Blanc to plant after being very impressed by just two wines made by the Hardy Wine Company. The wine has a fresh and delicate style yet , is full flavoured and has a remarkable ability to age in bottle for over 20 years. It goes particularly well with a wide range of Asian cuisines, goat cheese or platters of seafood. A little time in the decanter will definitely be beneficial and allow the aromas of green apple, passionfruit and lemon blossom to evolve. $15.95 (4 cases available)   Canoe's Simmered Lamb Shanks with Great Northern beans and Roasted Garlic Recipe serves 4 4 lamb Shanks 220g Soaked Great Northern Beans or Navy Beans (soaked for 24 hrs) 2 White Onions, cut in 1cm dice 1 large peeled Carrot cut into 1 cm dice 4 small sprigs of fresh Rosemary and Thyme 1-cup good quality canned plum tomatoes 1 1/2 l good Chicken Broth 1 bottle decent, Ballsy Red Wine… 500ml for the Lamb, 250ml for the Chef Salt and Pepper to Taste 1 whole head of Roast Garlic (To make great Roast Garlic: Remove excess skin from the whole intact head of Garlic and with a sharp paring knife, expose each clove by slicing off a small notch, dress with a bit of Olive Oil and season with S+P. Place in a 350 F degree oven and bake until the flesh is golden and cloves are soft. Let them cool then push the cloves out of the skin for use) Method 1) Place Lamb Shanks in a stainless bowl, season liberally with salt, pepper and the 500 ml. of the red wine. Refrigerate for 12 to 24 hours. (Save the 250ml for the next days cooking!) 2) Remove the shanks, pat dry and reserve the wine. Boil up the wine in a small pot, and strain the scum off, reserve the vino. Season the Shanks again lightly with salt and pepper. Brown the Shanks over medium heat till nicely colored. Set them aside, add the carrots and onions as well as the herbs, cook for a few more minutes before adding back the shanks. 3) Add the Shanks the strained wine and the tomatoes then the broth. 4) Cook covered over medium low heat for 11/2 hours skimming the fat from the top. 5) Add the beans and all of the cleaned roast garlic cloves and cook till the beans are tender whilst keeping an eye on the Lamb. Remove the shanks if they are ahead of the beans. 6) When the lamb and beans are tender, drink the wine. 7) Double-check the seasoning. You may brighten the dish by adding a small splash of fresh wine and freshly minced rosemary. 8) Have another glass of wine, Canoe is located on the 54th floor of the TD Tower, 66 Wellington St. W., Toronto | 416-364-0054 When you have a moment please check out our website at www.profilewinegroup.com How to order Phone: 416-598-0033 extension 233 to speak directly with Ruben Elmer, or you can E-mail him at relmer@profilewinegroup.com All orders are COD. Payment can be made by Visa, MasterCard, AMEX or cheque. Your credit card will not be charged until the product is shipped. Minimum Orders: There is a one case minimum order (12 bottles unless otherwise noted). Delivery to a single destination within the Greater Toronto Area (GTA) is free of charge. Delivery outside of the GTA can be arranged. You must be 19 years of age or older to place or receive a wine order.